Cherry Chocolate Pie Recipe
Package pudding mix, canned cherries and a frozen crust simplify preparation of this dessert. Friends often request it when they come to our house. Sometimes I'll sprinkle toasted pecans on top for crunch. —Pearl Lenz of Wichita, Kansas
- 1 can (14-1/2 ounces) pitted tart cherries in water
- 2 tablespoons sugar
- 2 cups 2% milk
- 2 packages (1.3 ounces each) sugar-free cook-and-serve chocolate pudding mix
- 1 frozen pastry shell (9 inches), baked
- 1. Drain cherries, reserving the liquid. In a bowl, combine cherries and sugar; set aside. In a large saucepan, combine the milk and reserved cherry liquid. Stir in pudding mix. Cook and stir over medium heat until mixture comes to a boil; cook and stir 1-2 minutes longer or until thickened. Stir in cherries. Pour into crust. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
1 piece: 169 calories, 6g fat (3g saturated fat), 8mg cholesterol, 194mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.
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